West Virginia

SkillsUSA West Virginia Culinary Arts Post Secondary Contest April 11th 2015 Camp Dawson, WV

Culinary Competition Chair Chef Larry Roby SkillsUSA Post Secondary Culinary Arts Contest April 11th 2015

The Post Secondary Culinary Arts Competition will be in a Market Basket format.

1. Competitors will receive a market basket with various proteins, vegetables, fruits, and starches the day before the competition. 2. They will also have a community table that they can use as much or as little product from as they would like. 3. The competitors will write a menu that includes a salad, a soup, and two entrees of their own choosing. 4. They must use at a noticeable amount of each item in their market basket within their menu. 5. They can supplement those ingredients with items from the community storeroom. Post Secondary School Judging Categories

A. Sanitation & Mise en Place 1. There will be floor judges that will judge 5.i. Sanitation procedures 5.ii. Basic organization/ cleanliness/ attitude 5.iii. Safety

B. Skills Components: 1. Vegetable Cuts – Minimum of 5 cuts including but not limited to: C.i. Mince, Chop, Brunoise, Julienne, Batonnet, Dice (all sizes), Concassee', C.ii. These cuts should be used in your production 2. Meat Fabrication – Including but not limited to: C.i. Any proteins in the market basket 3. Emulsion Dressing 4. Soup– Including but not limited to: C.i. Cream, Puree, Clear 5. Main entrees - 2 different cooking techniques from the following: C.i. Sauté, Roast, Braise, Stew, Poach (shallow or deep), Panfry, 7. Sauces – 2 different types including but not limited to: i. Cream, Derivative from Mother sauce, Pan Sauce, Au Jus, Gravy, Butter Sauce, reduction, contemporary. 8. Vegetable Cookery – Including but not limited to: C.ii. Boiling, Steaming, Glazing, Sauté, Roasting, Pan Frying 9. Starch Cookery – Including but not limited to: C.iii. Pilaf, Roasted, Pureed, Pan fry, Boiled, Steamed, legumes 10. Creativity and Degree of difficulty

C. Written Test The test gives the student an opportunity to demonstrate their knowledge of culinary principles including but not limited to: Culinary Math, Sanitation, Safety, Techniques and Principles of Cooking. Skills USA West Virginia Culinary Arts Competition Scoring Breakdown

High School and Post Secondary

Total Possible Points: 1000

Category Value

Written Test 100 Sanitation 200 Mise en Place 100 Knife Skills / Meat Fabrication 100 Technical Skills / Taste 500 Total 1000

Tie Breaker: In the event of a tie, the competitor with the highest overall technical skills/ tasting score will be determined to be the winner. If there is still a tie, the competitor with the highest score on the written test will be determined to be the winner.

Deductions: Poor/ no clean-up and reset of station and over all contest area………………...... 10-50 points From Skills USA – Uniform infraction………..10-50 points No Resume’……………………………………….50 points

GENERAL INSTRUCTIONS/ TIPS

 During Orientation for the Contest, a member of the Technical Committee will review the contest packet with you and give out the Market basket assignment.

 Before the Contest, carefully study the contest packet:  Review the list of available spices, herbs and ingredients in contest packet.  Menu – Write a menu based on the market basket  Write a Food List and a Preparation and Cooking Schedule designed to be ready during the specific service times identified in your packet.

 Please use only as much of each ingredient as is necessary. Return unused portions to the supply tables.

 Contact a judge to look at your garbage before removing anything from your station

 You may work on any component of your menu at any time. ie: You can begin working on your stock and/or soup during your knife cut time.

 You will present one (1) tasting plate to the Tasting Judges and one (1) presentation plate for the public to see

 Raise your hand and ask for assistance if there is anything that you do not understand. – There will be a period just before the start of the first session when all questions will be answered for all contestants to hear. Once the competition starts, any questions about technique or definitions, etc will not be answered – Questions about where to find ingredients and the like will be answered.

 Remember two things – This is about LEARNING and it should be FUN. If at any time you feel overwhelmed and feel that you can not continue, speak to a judge or member of the Technical committee. We are here for you! Competition Schedule

8:00 am Contestants Meet in competition area to take written test

8:30 am Every contestant has from 8:30am until 8:45am to set their station. No one will be allowed to their station after 8:45 until their scheduled start time

8:45am Open question and answer with Technical Committee Chair – ALL questions will be answered – everyone will be able to hear the questions and the answers. If a contestant is late and misses this session, the questions will not be repeated or re-answered.

9:00 Competition starts – Competitors will start in groups, staggered in 15 minute intervals – The chart below shows each competitors schedule

JUDGING SCHEDULE Contestant # Group 1 Group 2 Group 3 Judging Time Start 9:00 9:15 9:30 Meat Fabrication 9:30 9:45 10:00 Knife Cuts 10:30 10:45 11:00 Salad 11:00 11:15 11:30 Lunch 11:30 11:45 12:00 Soup 12:45 1:00 1:15 Entrée #1 & #2 1:45 2:00 2:15 Clean up 2:15 2:30 2:45

Note: Chicken Fabrication and knife cuts will be judged at your station. For all other courses, the contestant will present one plate to the judges and one plate will go on the presentation table for the public.

A 30 minute lunch period is MANDATORY for all competitors. During this time, you are NOT allowed to go to your station for any reason including temperature adjustment. Contest Time Line

 Please be aware of the time frame for presentation of all items.

 The window for presenting is 5 minutes long. For example, contestants 1-8 have between 10:15 AM and 10:20 AM to present their knife cuts without penalty.

 Any items presented between 5-10 minutes late will result in a 25 % point loss for that item.

 Any items presented between 10-15 minutes late will result in a 75% point loss for that item.

 Any items presented 15 minutes late will not be scored.

 Chicken Fabrication and knife cuts will be judged at your station

 On all other courses, the contestant will present one plate to the judges and one plate will go on the presentation table for the public.

ALL FOOD PREPARATION AND PRESENTATION MUST BE COMPLETED BY 2:15pm

SKILLS COMPONENT: Meat Fabrication Each contestant will have Proteins in their market basket that need to be fabricated. They should be done in the best possible manner appropriate for their menu and use.

SKILLS COMPONENT: VEGETABLE CUTS Prepare a minimum of 5 different cuts that will be used in your menu - they can include, but are not limited to: Mince, Chop, Brunoise, Julienne, Batonnet, Dice (all sizes), Concassee', SKILLS COMPONENT: SALAD Prepare a green type salad with appropriate garnishes and dressing in compliance with the criteria listed below.

SKILLS COMPONENT: Entrée, Sauce, Starch, Vegetable Prepare two entrees of choice each using a different cooking method. Vegetables and starches should also demonstrate different cooking methods. A minimum of 4 different cooking methods must be used in the two entrees

General Criteria for Market Basket Skills USA Culinary-Post Secondary Competition

Green Salad

Choice of Permanent Semi-permanent or Temporary Emulsion Garnish to include a minimum of two distinct knifeIfe cuts.cuts.

Soup (recipe may be provided)

Choice of Cream, Puree or Clear Garnish to include a minimum of two distinct knifeIfe cuts.cuts.

Entrée 1

Protein: Seared, Sautéed or Roasted Vegetable: Boiled or Blanched Starch: Steamed or Roasted Sauce: Reduction or Emulsion, variation of Mother Sauce

Entrée 2:

Protein; Braised or Poached Vegetable: At Least Two Vegetables displaying distinct knife cut Starch: Simmered Grain/Pilaf/Risotto Sauce: Fortified Reduction of Braising Liquid

GOOD LUCK FROM THE CULINARY ARTS TECHNICAL COMMITTEE, PROSTART EDUCATORS, THE NATIONAL EDUCATION TEAM AND THE JUDGES!!